- Rice flour – one cup
- Salt – to taste
- Jeera – one tsp
- Mustard seeds – on-fourth tsp
- Urad daal – one-fourth tsp
- Curry leaves – few
- Oil – two tblsp
- Sliced carrot – five tblsp
- Chopped onions – one-fourth cup
- Chopped capsicum – one-fourth cup
- Roasted Ground nuts – six tblsp
- Garlic – two
- Red chilli powder – half tsp
In a mixer jar, add roasted ground nuts, garlic, salt and chilli powder. Make a powder. Keep it aside. In a bowl, add rice flour, little salt and crushed jeera seeds (half tsp), mix well. Now add water little by little and make a dough. (approximetly half and three tblsp water).
Take a muruku maker and apply little oil (so that it will not stick). Take a small potion of dough and fill in muruku maker. Now press in a plate. (apply oil to the plate, so that it will not stick while removing).
Now steam them in a pressure cooker for five to ten minutes. (don’t put whistle). Once it cools down, remove them. In a pan, prepare tadka with oil, jeera seeds, mustard seeds, urad daal and curry leaves. Now add chopped onion, fry until translucent. Now add carrot and capsicum. Fry until they are soft. Now add steamed muruku and ground nut powder. Mix well.
15 to 20 mins
This recipe has been posted to the Rice Flour food event hosted at Nithu’s kicthen.
For more details refer http://www.nithubala.com/search/label/Event%20Announcement